Name: Coconut and Palm Sugar Pancakes
Yield: Serves 4–6
Cuisine: Balinese
Ingredients: pinch of sea salt; 400 ml coconut milk; 2 eggs; 120 ml coconut milk; 300 g freshly grated coconut; 1 pandanus leaf, split along its middle rib and tied in a loose knot; 200 ml water; 100 g palm sugar; 50 g melted butter, for pan-frying; 350 ml water; 250 g plain flour

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Coconut and palm sugar are constants in Asian desserts and manage to press all the right buttons for many when it comes to sweet indulgence. This is another of Genevieve’s recipes, and she gave me a brass pan to cook these pancakes as a farewell gift after our first visit – it reminds me of Bali every time I use it. This recipe makes 16–20 small pancakes, plenty for sharing.